River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1887-11-24

"A paper read before the Farmers Institut
held at River Falls. Nov. 9. 1857, by Mrs. A.
HaycOX, Of kinnickinnicl
To the inquiry have often received
g Can good, salable butter be mad
without all the modern convenience
and appliancesl" / answer, 1t can
Unlike the amateur butter maker o
twenty years ago. the beginner of to
day has only to consult the numerOu
farm journals to find any quantity o
advice; her difficulty will be to selec
that best adapted to her facilities
She viii find some such advice as tn
following:
The most cream is obtained in shortest tim
| in deep setting submerged in cold water"
Cream of the finest quality is obtained i
open setting
Cream should be at a temperature of60e be
fore churning.
I'VE never had as good success as last white
| when we churned oar cream at So"
He makes frst-elass fancy butter and Away
/ chuTns mis- cream at O..
"If had only one COW would sell her an'
! buy tools for making butter
Three fourths of an ounce Of salt is sutiieien
/ for one pound Of butter
Butter should be rinsed in granules anC
I soaked in brine for few hours"
.sThe best way TO market butter is 20 can tn,
| granules unsalted, and people should educate
themselves TO eat it without salt"
Beginner will no doubt feel per.
picked at the seeming contradictions
of the above quotations. But if she
cannot afford TO procure modern appli-
ances, is out of reach Of the cream
gatherer and is DESTROYS of making
fine butter. she must first make up her
mind To give her time and labor with
out stint, and do her very best erery
time she makes pound of butter. and
leave nothing unfinished thinking that
will do this time. She must cultivate
that strict vigilance, that untiring
energy that admits of no putting off
for some other time, no waiting lit
tie longer. She must also school her
self to accept criticism of her butter
without putting her nose in the air as
if her honor was questioned.
As the sculptor said, the image was
i'm the block of marble al! the time, he
only cut away the marble from around
it. So the sweet, golden butter is in
the pail of fresh, new milk, only wait
ing for the hand of the manufactures
to remove the dross.
If milk were simply fluid like water
and contained only fatty glObules, the
cream would rise to the surface much
sooner than now, being retarded by
the caseIne and other constituents, 50
the milk must be undisturbed for a
short time. But there is one advan-
tage in this. as the milk, being more
dense does not absorb OdOrs SO readily.
Prof. Arnold tells US in the last of
his eight rules that the best quality of
cream is obtained in open setting, be-
cause the milk has become purified by
the air Milk will absorb offensive
Odors when it is colder than surround
ing air, but when the milk is warmer
than the atmosphere the process is
reversed, thus giving us hint to place
an open vessel containing lce-water in
the milk-TOOm on a cold morning when
the milk has become very cold the
night before. DeOdOriZers cannot be
used as they will penetrate the milk.
(Strict cleanliness must be observed,
of counsel
In winter, good means of purifying
milk is to heat it as soon as it is strain
ed to a temperature of l40~ and then
setting. tough cream is the result,
also butter of a firm texture. Milk
should be skinned as soon as slightly
acid in summer and before in winter,
and the cream churned as often as
twice "A week in winter and three
times in summer, or the butter may
have flavor resembling that made by
a lady who couldn't see what made
that butter taste so, for she was only
three weeks gathering the cream.
The right temperature at which to
churn cream varies. if the surround
ing air is warm the cream should be
colder than if it is cold, ordinarily a
temperature of 90 degrees is about
right.
After the butter is churned it should
be rinsed in cold water and sailed. In
my experience | have found one to
one and one fourth ounces of good
dairy salt TO pound of butter to suit
most people. Soaking in brine pro-
duces butter of a sweet creamy taste,
but that peculiar nutty flavor so de-
sirable in butter is only obtained by
the right quantity of salt well worked
through tile butter,
After butter is sailed it should be
set in cool place for about twelve
hours and receive a second working
which should be well and carefully
given. Just when il is finished must
be determined by the appearance of
the butter, best ascertained from prac-
tice. but it mast be worked until the
brine pOurs off clear and there are nc
whitish spots or Streaks made by the
brine as that will injure the keeping
quality of the butter. 1t must not be
worked or handled when at all soft, as
that imparts greasy look.
1t should be kept at as even tenn
perature as possible all the time of
handling, (and in fact, all the time) in
| order to have butter of a firm texture,
as that is very desirable, texture be-
ing second in the scale of points fol
Judging butter. Suhjecting butter to
great extremes of temperature is very
injurious.
Clolu used on butter when offered in
market should always be netc, as some
| consumer may wish to have his choice
of old garments in which his butter is
wrapped. Young Housekeeper viii
| find that the demand is greatly in ex
cess of the supply for this sort of but
| ter when it is first class. She will al
SO find many things TO interest her in
/ her work. such aS-the best method
| of cleansing milk utensils; the com
| narrative weight of milk and water
| the tendency of milk TO heat rapidly
and cool slowly; the convex surface Of
ereaR, being thicker at the edge thar
in the center-and many other things
There are, no doubt, many better
methods of making butter than thu
one given above, but after twenty
years experience have found this ont
to be fairly successful, and Young Be
ginner may be benefited by these few
hints. Before closing, for her encour
agement. l viii give the result of m!
i.st experience. My husband, being
something of wsg, used TO speak o.
| It to our mutual friends thus: ''YoI
should have seen my wife's first but
ter; she put it upon the table for SOM
time, but finding il undiminished. con
eluded to use it for shortening g. bu
soon found il could not be eaten tina
way so put it in the pigs trough; tn
pigs couldn't eat It of course, then sh
tried using it for soap grease, but tn
I've wouldn't eat it either SO she bur
led il in the garden; but the mex
spring / plowed up that same piece o
butter.
bona soma of our home butte